Roast Beef with Gravy
Obraz wygenerowany przez AI
British

Roast Beef with Gravy

A classic British Sunday roast featuring tender, herb-seasoned beef, deeply browned pan gravy, and rich jus made from the roasting tin.

95 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Take the beef out of the refrigerator 30 minutes before cooking. Heat the oven to 240°C and place a small roasting tin inside to heat.
2
Pat the beef dry, rub it with the oil, then season all over with the salt and pepper. Tie with kitchen string if the roast is unevenly shaped, and tuck the thyme sprigs underneath.
3
Carefully place the beef in the hot roasting tin and roast at 240°C for 15 minutes, until the surface is deeply browned. Reduce the oven to 180°C and continue roasting for 40 to 50 minutes, until the thickest part reaches 52 to 55°C for medium-rare or 60 to 63°C for medium.
Browned roast beef checked with a thermometer for doneness Obraz wygenerowany przez AI
4
Transfer the beef to a carving board, loosely cover with foil, and rest for 20 minutes. Keep the roasting tin and its browned juices for the gravy. Do not rely on the roasting time alone: check the thickest part with a thermometer, since oven performance and the roast’s size and shape can change the exact finishing time. For a lean top round roast, aim for 52 to 55°C for medium-rare, 60 to 63°C for medium, or 70 to 75°C for well-done at the end of cooking.
5
Pour the roasting juices into a heatproof jug and spoon off most of the fat, leaving about 2 tablespoons in the tin. Place the tin over medium heat, whisk in the flour, and cook for 1 minute until the mixture is smooth and nutty-smelling.
6
Gradually whisk in the beef stock, scraping up the browned bits from the base of the tin. Add the reserved juices and Worcestershire sauce, then simmer for 6 to 8 minutes until the gravy coats the back of a spoon.
7
Strain the gravy into a warmed jug and taste for seasoning. Remove the string and thyme from the beef, slice thinly across the grain, and serve immediately with the hot gravy.
Sliced roast beef served with glossy gravy Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

A hot initial roast creates a browned crust, while the lower finishing temperature keeps the center tender. Flour and stock transform the concentrated roasting juices into a savory, glossy gravy.

Przechowywanie i odgrzewanie

Jak przechowywać

Refrigerate sliced beef and gravy separately in airtight containers for up to 3 days. Freeze the beef for up to 2 months and the gravy for up to 3 months.

Jak odgrzewać

Reheat gravy in a saucepan until steaming. Warm sliced beef gently, covered, in a small amount of gravy in a 160°C oven or microwave; do not overheat, or the beef may dry out.

Wartości odżywcze / porcję

446kcal
67,65 gbiałko
5,04 gwęglow.
17,32 gtłuszcz
P
Pantryvale editorial kitchen
Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 13 sie 2026 · zaktualizowano 13 sie 2026